Po' boy
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Image:Shrimppoboy.jpg Image:Crawfish and boudan po'bay.jpg
A po' boy or poor boy is a traditional sandwich from Louisiana, similar to a hoagie or submarine sandwich. It consists of meat or seafood (typically fried) served on a baguette (in the US usually referred to as French bread). A po' boy ordered "dressed" has lettuce, tomato and mayonnaise.
A half Po' boy is six inches long, a full Po' Boy is a foot long.
The most typical fillings are fried shrimp, oysters or catfish; ham or turkey are also available. Roast beef is served warm with gravy (often called a "debris po' boy", because it is made with the pieces of meat that fall in as the roast cooks).
The term “po' boy” was coined in a New Orleans restaurant owned by Benny Martin, a former streetcar conductor. In 1929, during a four-month long strike against the streetcar company, Martin served his former colleagues free sandwiches. Martin’s restaurant workers jokingly referred to the strikers as “poor boys”. Eventually the sandwiches themselves began to be called "poor boys." In Louisiana dialect this is naturally shortened to "po' boy." These original po' boys were often made with a large, French-fried potato instead of meat to cut costs. The "French fried," meatless po' boy is increasingly hard to find.
Outside of Louisiana, the term "po' boy" is sometimes used more generally to refer to a submarine sandwich. The sandwich has spread contagiously to surrounding southern states, and can be found in many other non-southern, culturally diverse states along the Eastern Seaboard and in California.
Also: Po-boy is a descriptive name for a domestic dog whose shape generally resembles that of the sandwich.da:Po' Boy